How to Make It
Whisk together shallot, Dijon, honey, lemon juice, and vinegar in a medium bowl or shake up in a pint-sized jar; season with salt and pepper. Gradually whisk in olive oil until evenly combined; taste and adjust seasoning, adding more salt or pepper or lemon juice to your liking. (If using a jar, add oil, tightly seal lid, and shake until emulsified). Store vinaigrette in an airtight container or glass jar in the refrigerator for up to 1 week.